Vagherela bhaat (spicy curd rice)

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Why recepie famous for?

I've been cooking food since a couple of years now, ranging from a full Indian menu to a simple one-off filling dish. This is my first attempt at noting down a recipe on a blog!

Ingredients

1 cup basmati rice
2 tbsp sunflower / vegetable oil
1 tsp mustard seeds
1 tomato
1 finger chilli
4 tbsp plain / greek yoghurt
1 tsp chilli powder
1/2 tsp turmeric powder
Pinch of asafoetida powder
Salt to taste
Freshly chopped coriander (to garnish)

Instructions


1. Take one cup of rice, add three cups of water and cook it on medium flame.



2. Cook it until it looks like this:



3. Take 2 tbsp vegetable / sunflower oil, 1tsp mustard seeds and put it on low flame; let the mustard seeds splutter.



4. Add 1 finely chopped tomato, 1 green finger chilli (optional) and cook it a bit on low flame.



5. Add 4 tbsp plain / greek yoghurt, 1tsp red paprika powder, 1/2 tsp turmeric powder, a pinch of asafoetida and cooking salt to taste.



6. Mix it, and add it to the oil and tomato mixture.



7. Stir it, and cook it on a low flame for 5 min, until it looks like this:



8. Add freshly chopped coriander before serving:



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